Recipe of LAST Week: Chicken with Spicy Tomato Sauce

As I venture more into "real" cooking (i.e., making things that don't use the microwave or the word "instant"), I will be posting some of my favorite recipes. Hopefully this will inspire all, like, four of my readers to broaden their horizons and try some new delicious dishes.

I posted this recipe for chicken with spicy tomato sauce last week, so I'll do a belated Recipe of the Week for it. Quite frankly, I ate so much of it (EVERY. SINGLE. DAY.) that I am a tad sick of it and won't be making it again for at least a month. Too much of a good thing, and all of that, you know. However, it is VERY good and my current feelings regarding said dish should not sway your desire to give it a whirl. Now onto the recipe itself:

CHICKEN WITH SPICY TOMATO SAUCE
(compliments of epicurious.com)
Makes six servings

Ingredients:
1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1/2 cup orange juice
1/2 cup canned low-salt chicken broth
2 tablespoons chili powder
2 tablespoons fresh lime juice
3 large garlic cloves, chopped
2 teaspoons dried oregano
1 tablespoon dark brown sugar
1/2 teaspoon ground cumin
3 tablespoons olive oil
6 skinless boneless chicken breast halves

Instructions:
-Puree first 9 ingredients in blender.
-Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer uncovered until chicken is cooked through, turning chicken over once, about 10 minutes. Using tongs, transfer chicken to work surface. Continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.
-Cut chicken crosswise into thin slices. Return to sauce and heat through.

My Own Improvements:
-I used two cans of diced tomatoes to make it juicier. There are a lot of diced tomatoes out there with added flavors, so I got the kind with jalapenos in there too. I like spicy foods, what can I say.
-I added a can of corn, a can of black beans (rinsed), and a chopped up jalapeno to the tomato sauce after I mixed those first 9 ingredients in the blender. This made it a bit heartier and kicked up the spicy, and heck, you get more veggies, so everyone wins.
-I have made this with and without the chicken. If you like chicken, go for it. If you don't want chicken, the dish doesn't really lose anything without it.
-For lunchtime deliciousness, I made a lot of brown rice and just mixed it right in with the chicken and tomato sauce. That way, only one tupperware needed to be stuffed into the office refrigerator (see how I think about you and your space issues, co-workers? don't say Margo never cared for you).